Small Batch Blondies
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These small batch blondies are everything you want from the classic bar, with chewy centers, golden edges, and shiny, paper-thin tops. Made with simple ingredients like brown sugar and melted butter, the blondies have a rich, buttery flavor with vanilla and chocolate chips throughout. The easy one-bowl recipe makes thick blondies in a 6-inch pan that are ready in under 40 minutes.
What I Want From a Classic Blondie
For all the blondie variations I’ve made, like my peanut butter blondies, I realized I was missing the most obvious one — a classic.
One that relies on brown sugar, melted butter, and vanilla to deliver the epitome of blondie flavor. Yes, I add chocolate chips, and you’ll understand why if you’ve made my chocolate chip cookies. My adoration for snappy chocolate suspended in a chewy center runs deep.
And I believe a blondie’s center should be soft, yet fully baked. Nobody wants to eat raw batter at the expense of a gooey middle. I tested these a few times, adjusting the butter and sugar balance until the texture was just right.
The result is the classic blondie I was after: caramelized edges that bake up more like a cookie, centers that stay perfectly dense and buttery, and nothing complicated about it.
Why Blondies Aren’t Just Brownies Without Chocolate
If you compare these blondies to my small batch brownies, they may share the same dessert bar shape and crackled tops, but their flavors and ingredients differ. I make my brownies with melted chocolate and cocoa powder, which gives them their deep, rich chocolate flavor.
Blondies, on the other hand, rely on brown sugar, melted butter, and plenty of vanilla for their butterscotch and caramel richness. That flavor base also makes blondies a great canvas for mix-ins, from different flavors of chocolate chips to the toasted nuts in my nutty butterscotch blondies.
How To Make Small Batch Blondies
Add both sugars to the melted butter in a mixing bowl. To save yourself a bowl, melt the butter right in the bowl you’re going to use. Whisk well until the butter is fully incorporated, and the mixture looks like a thick sugar paste. This step helps create the chewy centers and shiny, crackled tops.
Then add the egg and vanilla and whisk until the egg is completely incorporated. The egg will thin out the mixture, which is exactly what you want.
Sprinkle the dry ingredients over the wet and start to mix. I usually start with a couple of stirs with the whisk, then switch to a spatula to finish mixing just until the dry streaks disappear.
Fold in the chocolate chips and expect a thick batter. Pour it into a fully lined pan and use the spatula to spread the batter evenly to the edges. If the top looks a little bare, press a few more pieces of chocolate on top.
💡 Can you use a different pan? Yes, a 9×5-inch loaf pan will work. But I prefer the 6-inch square pan because it has less surface area, which gives the batter less room to spread and produces thicker blondies.
When The Blondies Are Done
You’ll know the blondies are done when a toothpick inserted in the center comes out with just a few moist crumbs. If it’s completely covered in batter, they need longer to bake. Just be careful not to overbake them, or they can go from soft and chewy to dry and cakey.
After the blondies bake, let them cool completely in the pan. They’re pretty fragile if you try to cut them while they’re still warm, and cooled blondies will slice much more neatly.
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If you made these classic blondies, let me know in the comments below! Your comment and star rating are greatly appreciated and help other bakers discover the recipe.
Small Batch Blondies
by Erin Cernich
Equipment
- Fine Mesh Strainer (optional)
Ingredients
- ¾ cup all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 5 tablespoons unsalted butter, melted
- 6 tablespoons brown sugar, light or dark
- ¼ cup granulated sugar
- 1 large egg, room temperature
- 1 ½ teaspoons vanilla extract
- ¼ cup chocolate chips, any kind (I use large, dark chocolate chips)
Instructions
- Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Fully line a 6-inch cake pan with parchment paper cut long enough to hang over the sides of the pan. Grease any exposed corners.
- In a medium mixing bowl, add the melted butter and both sugars. Whisk well to fully combine the butter. Add the egg and vanilla and whisk until the egg is well incorporated.5 tablespoons unsalted butter, melted, 6 tablespoons brown sugar, light or dark, 1/4 cup granulated sugar, 1 large egg, room temperature, 1 ½ teaspoons vanilla extract
- Sift or sprinkle the dry ingredients over the wet. Switch to a small spatula to mix until no dry streaks remain. Add the chocolate chips and gently fold them into the dough. Expect a thicker dough.3/4 cup all-purpose flour, 1/4 teaspoon baking powder, 1/4 teaspoon salt, 1/4 cup chocolate chips, any kind
- Pour the batter into the prepared baking pan and use a spatula to smooth it out, making sure to get all the corners. Press a few more chocolate chips onto any bare spots. Bake for 26 to 30 minutes, or until a toothpick inserted in the middle comes out mostly clean. Do not overbake, or the blondies will not be chewy.
- Cool the blondies completely in the pan, set on a wire cooling rack. When ready to serve, lift the blondies out of the pan and cut into desired slices. A 6-inch pan will yield 9 smaller squares.
- Store the blondies in a covered container at room temperature for up to 5 days.
Notes
- Serving Size – This is a small batch recipe that can be doubled and baked in an 8×8-inch pan. Increase the bake time by 3 to 5 minutes.
- Mix-Ins – Swap the chocolate chips for white chocolate or butterscotch, add nuts (about 3 tablespoons), or add small candies (like M&M’s).
- Baking Pan – You can also use a 9×5-inch loaf pan. The blondies will be a little thinner and may not take as long to bake.
- Freezing – Place cut blondies in a freezer bag and freeze for up to 3 months. Thaw at room temperature.
Nutrition Estimates
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About the Author …
Hi, I’m Erin! With years of experience baking for two in my own small household, I know about the love for desserts without the leftovers. I’ve tested, written, and photographed every one of the 300+ recipes on my website. And even had some of my desserts featured on Taste of Home, The Spruce Eats, ELLE, Parade, and more! From traditional to gluten free desserts for two, I have the recipe for you.
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